DOCSLIB.ORG

The Ritual of Sunday Roast

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Ritual of Sunday Roast Sea Salt Rib Roast with all the trimmings: Thousand- Layer Duck Fat Potatoes, Braised Red Cabbage with Red Currant Jelly, and Three-Cheese Cauliflower- Gratin. See pp. 89–90 for recipes. ANYA N Y GIVENG I V E N S U N DAYD AY London chefs pay tribute to the ultimate home-cooked meal: the Sunday roast. BY JAY CHESHES FOOD PHOTOGRAPHY BY LOCATION PHOTOGRAPHY BY VICTOR PROTASIO SIMON WATSON FEBRUARY 2019 83 FW_0219_SundayRoast.indd 82 12142018124818 12/14/18 12:44 PM FW_0219_SundayRoast.indd 83 12142018123500 12/14/18 12:33 PM NO MEAL IS MORE BELOVED BY BRITS THAN THE SUNDAY ROAST. The classic meal is a gray-weather-soothing, all-day-eating, then veg- on-the-couch-in-a-food-coma affair (think Thanksgiving, if it came once a week), and the communing around slabs of roast meat is a remarkably sturdy tradition—one that’s survived mad cow disease and the new appreciation in Britain for healthy (even vegan) eating and remains a nostalgic bulwark against the spread of American-style brunch. “What’s brunch?” says chef and roast fanatic James Knappett of London’s Bubbledogs and Kitchen Table restaurants. “A bit of granola and a poached egg? What’s the point? Let’s get something proper to eat.” Knappett and I are among 200 or so hardy diners attending what’s advertised as the ultimate gluttonous Sunday roast on an unseasonably warm Monday night in the spring. It was scheduled for Sunday originally, but a last-minute change in venue bumped The Great Roast, as the banquet’s being heralded, forward a night. The festivities kick off with cocktails outside Royal Hospital Chelsea’s Great Hall in West London at 6 p.m. Like any truly great Sunday roast, The Great Roast promises to kill us with excess. That its 14 courses are from some of Britain’s most celebrated contemporary chefs, cooking alongside award-winning European colleagues from across the continent, helped this marathon meat fest sell out fast. By 8 p.m., we’re gathered at long wooden tables enjoying a family- style feast. Regimental banners from bygone British wars dangle overhead like house flags at Hogwarts. Simon Rogan of two-Michelin-starred L’Enclume in England’s Lake District sends out big platters of dry-aged roast duck. Stephen Harris of The Sportsman in Kent, the country’s most acclaimed country pub, offers roast pork loin with crisp crackling. There’s lamb neck from Dutch chef Jonnie Boer, spicy chicken from Sweden’s Björn Frantzén, and potato salad with baby shrimp from Belgium’s Kobe Desramaults. Three hours in, antique silver trolleys arrive with the main event: giant blistered haunches of roast British beef, carved tableside by the London chefs who prepared them, Knappett and Shaun Searley of The Quality Chop House. The two are best mates who spend their Sundays off cooking meat together. Their final savory course comes with Yorkshire pudding and roast potato “trimmings,” as well as an extravagant, creamy morel mushroom gravy. Despite the international mix in the kitchen, it’s an elementally British evening, built on generosity and conviviality and copious amounts of good food and drink. Former music executive Steve Plotnicki, who organized the dinner in lieu of an awards show for his Opinionated Stalwart and true, a carved About Dining European restaurant survey, puts it best: “What could be Sea Salt Rib Roast stands ready for serving with Morel Cream more British than a Sunday roast?” Gravy. See pp. 90–91 for recipes. 84 FEBRUARY 2019 FW_0219_SundayRoast.indd 84 12142018123500 12/14/18 12:33 PM FW_0219_SundayRoast.indd 85 12142018123501 12/14/18 12:33 PM 5 Great ACROSS LONDON, the Sunday roast is a class leveler enjoyed Sunday Roasts by every demographic, from Mayfair mansions to council estate flats. in London Though best eaten at home, it’s also long been the purview of the neighborhood pub. “People love on Sunday to go for a long walk in the BLACKLOCK country and end up at a pub having a roast by the fire,” says chef Merlin Blacklock’s spot in Soho Labron-Johnson, formerly of London’s Portland restaurant, who serves London’s most popular Sunday roast, drawing a contributed an eel and beet starter to The Great Roast. crowd for its heaping platters The roast became a democratized British birthright starting in the of charcoal-roasted beef, 19th century, according to food historian Ivan Day, as the cost of meat lamb, or pork. The “All In” and fuel began to plummet. “Suddenly, ordinary working people could features three meats piled high with all the trimmings, roast meat using this new cheap fuel—coal—and the day when they stop along with a bubbling crock of working, on a Sunday, would become the time for it,” he says. cheesy cauliflower. Book in For most Brits, the Sunday roast remains about family first, which is advance. (From $21 per why even the most meager versions still have emotional resonance. “If person, theblacklock.com) you go and see your nan and she’s managed to put together a roast THE QUALITY CHOP HOUSE dinner, and the Yorkshires are frozen, and the veg is frozen, there’s still Shaun Searley’s rustic tavern something about it,” says Knappett. “You’re like, this is right; this is serves one of the city’s most good. There’s so much nostalgia to that meal.” elevated beef roasts, always Though its makeup can vary widely, the quintessential roast dinner pairing two cuts from the revolves around a big piece of well-marbled beef, ideally roasted on the whole cows that come into its attached butcher shop—one bone until it’s crisp around the edges and still pink inside. A love for slow-braised, the other butter- roast beef runs at the historic heart of British culture. “The roast beef of roasted. Don’t miss the justly old England became a symbol of British power, of patriotism,” says Day. famous thousand-layer confit “Across the Channel, the French took the potatoes. (From $38 per person, thequalitychophouse piss out of us and called us les rosbifs as a .com) kind of joke, but hidden in that is a certain amount of respect for the fact that our meat THE DRAPERS ARMS was much better, and we knew how to cook “PEOPLE LOVE For the classic pub roast it really well.” experience, head to this CLOCKWISE FROM TOP LEFT: And you can’t have roast beef without ON SUNDAY TO bright, bustling, duplex boozer Chef Shaun Searley at The in Islington, packed with Yorkshire pudding. Many Brits judge their Quality Chop House; The GO FOR A LONG rambunctious groups at big Colony Grill Room; Sunday Sunday roasts by the size of those puffy wooden tables whiling away roast fan and chef James popovers, like mini soufflés, made from a hours tackling endless pints Knappett; The Drapers Arms simple batter of milk, flour, and eggs cooked WALK IN THE of ale and homestyle platters of meat. (From $25 per in molds filled with sizzling fat. “It would COUNTRY AND person, thedrapersarms.com) be met with a riot if there wasn’t Yorkshire pudding in our house,” says Rogan. The END UP AT A PUB THE COLONY GRILL ROOM batter, ideally, should be made a day ahead, This nostalgic, clubby Mayfair according to Paul Weaver of London’s Noble restaurant is an exceptionally HAVING A ROAST civilized spot to enjoy a Rot restaurant, who prepared the Yorkies Sunday roast—and a great (as they’re sometimes known) that were BY THE FIRE.” option for carnivores stuck served with The Great Roast’s beef. “It needs dining with non-meat-eating time to develop flavor and structure.” And friends. The sprawling Anglo- American menu features a they should crisp as they rise but remain top-notch brunch section as soft in the middle. “The pudding part is well. (From $38 per person, important,” says Searley, “the contrast of two textures.” colonygrillroom.com) From the finest hotels to the edgiest gastropubs in London, the Sunday BRIGADIERS roast is surging in popularity as a restaurant meal (find one to try with Siblings Karam, Sunaina, and “5 Great Sunday Roasts in London,” at right). But even the most Jyotin Sethi opened this Anglo- ambitious chefs rarely fiddle with the classic formula. On a recent roast Indian hot spot. Its Sunday tour through the city, the beef—whether individually plated or on big, roast, an enormous family- pass-around platters—always came with Yorkshire pudding and golden style feast, pairs masala- rubbed tandoori-cooked rib potatoes cooked in duck or goose fat, with meaty gravy and horseradish eye with breads, chutneys, cream for spooning on top. and free-flowing cocktails. “When I think of Sunday roast, I think of family, sharing, being happy,” (From $39 per person, says Labron-Johnson. “People don’t mess around with it. You won’t chef brigadierslondon.com) it up too much.” 86 FEBRUARY 2019 FW_0219_SundayRoast.indd 86 12142018123501 12/14/18 12:33 PM FW_0219_SundayRoast.indd 87 12142018123501 12/14/18 12:33 PM Three-Cheese on a baking sheet lined with tender and translucent, 10 to 1/2 cup duck fat, melted Cauliflower Gratin paper towels; set aside. 12 minutes. Add cabbage, and 1 Tbsp. plus 11/2 tsp. CLOCKWISE FROM TOP LEFT: cook, stirring often, until kosher salt, divided Beef Tallow–Baked York- ACTIVE 35 MIN; TOTAL 55 MIN 2. Melt 2/3 cup butter in a large slightly wilted, 5 to 7 minutes. shire Pudding, Three- SERVES 12 saucepan over medium.
Load more

Recommended publications
  • Mains Off the Grill Sides Lunch, Brunch & Later
    FOOD — CHOOSE 3 FOR £10.00 — Proper Olives £3.00 Warm Haggis Scotch Egg £4.00 Hot & Spicy Korean Wings £3.75 Selection of Stone Baked £3.50 homemade brown sauce chilli & coriander jam & Homemade Breads Stone Baked Flat Breads £3.50 Charlie’s Cheshire butter garlic butter & rocket or sun-blushed Breaded Cod Cheek “Scampi” £4.25 Smoked Mushroom £3.75 tomato, mozzarella, ripped basil chunky tartare sauce & Pork Chipolatas beer mustard mayo Chicken Liver Pate £5.50 Herbed Goats Cheese £5.50 Pan Fried Lamb’s Liver £6.00 Smoked Haddock £5.50 apricot & ginger chutney, salad of roasted beets, pickled plums, bubble & squeak rosti, & Parmesan ‘Frittata’ toasted bread walnuts & rocket red onion gravy watercress Oven Baked Field Mushrooms £5.00 Bit of Soup Market Price ‘Half pint’ of Menai Mussels £6.00 garlic cream bruschetta bit of bread, Charlie’s Cheshire butter cider & spring onion, sour dough LUNCH, BRUNCH & LATER Honey Glazed Ham & £7.50 Seafood Club Sandwich £9.50 Smoked Salmon Niçoise £12.50 Salad of Shaved Rare Beef £11.50 Montgomery’s Cheddar king prawn marie rose, hot smoked crispy egg, purple potato, fine beans, olive buckwheat, butternut squash, pickled Bloomer Toastie salmon, gem, cucumber & sun blush tomato salad plums, glazed beets & pomegranate dressing Toasted Welsh £7.00 The White Horse Burger £12.50 Chicken Caesar Salad £11.50 Rarebit Muffin coarse ground, hand pressed burger, sweet wedged iceberg, shaved parmesan, poached hen’s egg, smoked mustard ketchup, brioche, roast pancetta, marinated anchovies, mushroom marmalade smoked
    [Show full text]
  • Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the Questions
    Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the questions: 1. Do you have a healthy lifestyle? 2. What do you usually eat every day and on holidays? 3. Are you following any diet? 4. What is organic food? 5. What is the difference between organic and regular food? Created by Veronika Avetisyan for Skyteach, 2019 © Activity 2 In these pictures, you can see some traditional English dishes. Match them with their names: 4 5 8 9 1 2 3 6 7 10 A. full English breakfast B. Cornish pasty C. fish and chips D. bubble and squeak E. Sunday roast with Yorkshire pudding F. steak and kidney pie G. toad in the hole H. Victoria sponge cake I. Lancashire Hotpot J. bakewell tart Created by Veronika Avetisyan for Skyteach, 2019 © Activity 3 Match the pictures with the descriptions. A. Britain’s trademark brekkie is packed full of delicious goodies including, eggs (fried or poached), bacon, sausages, mushrooms, fried tomatoes, black pudding, baked beans and toast. B. The Cornish pasty originates from Cornwall in the South West of England, and is filled to the 1 2 brim with sliced or diced potato, onion and diced or minced beef. The fillings are enclosed in pastry. C. Bubble and squeak is the Nation’s favourite leftover dish, best enjoyed for brunch or lunch the day after your Sunday Roast. It consists of frying leftover vegetables such as carrots, broc- coli, swede with mashed or fried potato. 3 D. A true seaside classic, fish and chips are Britain’s favourite takeaway food.
    [Show full text]
  • Sunday Roast Lunch
    SUNDAY ROAST LUNCH All Sunday roasts come with mixed vegetables, roast potatoes, Yorkshire pudding and gravy Aged sirloin of beef 14.95 Rich red wine jus and Yorkshire pudding Loin of pork 13.95 Sausage, onion and sage stuffing Roasted chicken 14.95 Roasted with lemon and thyme Leg of lamb 14.95 Rich red wine jus Roast trio 15.95 Sirloin of beef, Roasted chicken and Leg of lamb Brie and beetroot tart (v) 11.95 In kale pastry Add a little something extra to your roast Pigs in blankets 2.50 Yorkshire pudding (v) 1.00 Cauliflower cheese (v) 2.95 Sausage, sage and Roast potatoes (v) 3.50 onion stuffing 1.95 Pork crackling 2.50 (v) Suitable for vegetarians If you have a food allergy - please speak to your server before you order your food and drink, who will tell you about the allergenic ingredients in our dishes. All weights are approximate before cooking. Some items on this menu may contain nuts or nut derivatives. All items are subject to availability. All prices include VAT. (TLS0418) Gratuities are discretionary We hope you enjoy your visit. Please feel free to discuss anything with the manager or write to our Customer Services Manager at: McManus Managed Pub Group, Kingsthorpe Road Northampton NN2 6HT Tel: 01604 713 601 www.mcmanuspub.co.uk SUNDAY ROAST LUNCH THE LAMPORT SWAN Harborough Road, Lamport Northampton NN6 9EZ Tel: 01604 686 555 Email: [email protected] www.theswanatlamport.co.uk MENU NIBBLES AND SHARING STARTERS Roasted carrot houmous (v) 5.95 Provence style Spinach and asparagus salad (v) 6.50 Hot smoked salmon
    [Show full text]
  • Harrow Road Café
    Meals served from 8:30 AM – 4 PM EST HISTORIC RUGBY’S HARROW ROAD CAFÉ O Happy Day Neighbor! ~~~ Good Morning! 9am – 11am Cafe Frittata Crust free egg pie and a side of fruit. Ask your server for today’s fresh ingredients. 9.95 Pioneer Breakfast Platter two eggs, three slices of bacon or two sausage patties, house made biscuit with white gravy or Pullman’s Loaf toast, roasted potatoes and sliced tomato. 9.95 Percy Cottage Pancakes large stack with bacon or sausage and fresh fruit. 8.95 Maggie’s Nosh two eggs, Pullman’s Loaf toast and sliced tomato. 4.95 Afternoon Meal! 11am – 4pm Sunday Roast 1st Sunday ~ fried shrimp with house cocktail sauce 2nd Sunday ~ house made meatloaf 3rd Sunday – spicy fried chicken and waffles with muddy pond sorghum gravy 4th Sunday – open faced pot roast sandwich our Sunday Roast is served with mashed potatoes, daily vegetable and a side salad. 12.95 Shepherd’s Pie seasoned pot roast with green peas, carrots, celery, and onion, simmered in a house made sauce, topped with mashed potatoes and served with a side salad. 11.95 Rugby Burger 8 oz of fresh ground round with Cheddar or Swiss, served on a Kaiser Roll, along with fries or fruit. 10.95 Ploughman’s Lunch rye bread and sweet-churned butter, Muddy Pond cheese, pickled okra, dark mustard and thick sliced Virginia style ham. 10.95 Harrow Road House Salad mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas. 4.95 Dressings: Dijon Vinaigrette, Italian, 1000 Island Grilled Chicken Salad tender, marinated grilled chicken, mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas.
    [Show full text]
  • Sunday Roast Menu1
    Sunday Roast Menu1 2 COURSES £20pp // 3 COURSES £24pp @rr_Butchershopgla SUNDAYS 12-5 // A LA CARTE MENU AVAILABLE ALL DAY APPETIZERS SUNDAY ROAST FOR ONE CHORIZO & BEEF MEAT BALLS HOMEMADE YORKSHIRE PUDDING, Rich tomato sauce, toasted baguette, CARROTS, CELERIAC, TURNIP, GRILLED CORN melted cheese ROAST POTATOES, GREEN BEANS, BEEF DRIPPING GRAVY SOUP DU JOUR - CHOOSE ONE OF THE FOLLOWING - Bread & rock salted butter SCOTTISH SMOKED SALMON SLICED ROAST SIRLOIN OF BORDERS BEEF Lemongrass, chilli, pickled vegetables Or POTTED CHICKEN LIVER PARFAIT Cranberry port gel, charred gem lettuce, BONE IN AYRSHIRE PORK CHOP croutons With Bramley apple sauce ROAS FO T R SALT BAKED & PICKLED BEETROOT (v) (gf) TWO Pufed quinoa, rocket, yoghurt, trufe honey, olive oil SUNDAY ROAST FOR TWO (TO SHARE) DESSERT WITH ALL THE CLASSIC ROAST TRIMMINGS STICKY TOFFEE PUDDING (v) 35 DAY DRY-AGED Vanilla ice cream 500G ROAST RUMP CRÈME BRÛLÉE (v) OF SCOTCH BEEF Homemade ginger biscuit 2 COURSES £55 // 3 COURSES £63 (for two) 1 STRAWBERRY & VANILLA CHEESECAKE (vg) Scottish strawberries & strawberry gel 35 DAY DRY-AGED SELECTION OF THE FINEST CHEESE (£3 Supp) 500G CHATEAUBRIAND Grapes, trufe honey & assorted biscuits OF SCOTCH BEEF 2 COURSES £70// 3 COURSES £78 (for two) 1 PROUD MEMBERS OF 45 DAY DRY-AGED THE SCOTCH BEEF CLUB 1.2KG TOMAHAWK OF SCOTCH BEEF 2 COURSES £80 // 3 COURSES £88 (for two) SUNDAY ROAST & SHARE CUTS SUBJECT TO AVAILABILITY BREED // Grass Fed Black Angus & Limousin COUNTRY // 100% Scotch Beef AGED // 35 day dry aged plus (v) Denotes vegetarian dishes. (gf) Denotes glutten free dishes. We cannot guarantee that any products on this menu are totally free from nuts or derivatives and that fsh products are free from all bones.
    [Show full text]
  • Sunday Roast Menu
    Sunday Roast Menu 2 Courses £16.95 Choose one of the below main dishes with your choice of starter or dessert from the main menu. Half roast chicken 12.95 Banyan feast 16.50 (£3 supplement with set menu) Roasted and seasoned with sea salt and thyme. Medium rare roast sirloin and half chicken roasted with sea salt and thyme. Served with fluffy roast Maris Pipers, Roast sirloin of black Angus beef 13.95 crushed swede and carrot, seasonal greens, 2 Yorkshire From traditional British breeds to consistently provide puddings and our best gravy. quality meat. Served medium rare. The above roasts are served with fluffy roast Maris Pipers, Sides crushed swede and carrot, seasonal greens, Yorkshire pudding and our best gravy. Jug of gravy - on the house! Yorkshire pudding 1.00 Cauliflower cheese suet pudding (v) 12.95 Roast potatoes 1.00 With mature cheddar and grain mustard. Served with creamy mashed potato, crushed carrot and swede, seasonal Pigs in blankets 3.95 Any greens, Yorkshire pudding and gravy. Cauliflower cheese 2.95 Spiced red cabbage 2.95 2 for £5 (v) Vegetarian. If you have a food allergy or are sensitive to certain ingredients, please ask a manager for assistance. Due to the way our food is prepared it is not possible to guarantee the absence of allergens in our meals. Not all allergens are listed on the menu. We do not include ‘may contain’ information. Our menu descriptions do not include all ingredients. A full list of ingredients used in each dish is available for your peace of mind.
    [Show full text]
  • Mum's Sunday Roast Beef Ingredients & Method Serves:4 Preparation Time
    Mum’s Sunday Roast Beef Ingredients & Method Serves:4 Preparation time: 10 minutes Cooking time: 60 minutes You will need: 1 kg piece beef sirloin ½ bunch fresh thyme ½ bunch fresh rosemary ½ cup red wine ½ cup beef stock roasted vegetables (pumpkin, potato) and green vegetables (peas and beans) to serve Step 1 Preheat oven to 200ºC. Brush beef lightly with oil and brown on all sides in a frypan. Season the beef with salt and pepper. Place beef on a rack in a roasting dish. Combine the herbs, place half under the beef and half on top of the beef. Roast for 40 minutes for rare, 50 minutes for medium and 60 minutes for well done. For ease and accuracy use a meat thermometer. Step 2 Remove beef, cover loosely with foil, and rest beef for 20 minutes before carving. Step 3 While the beef is resting remove any excess fat from the roasting dish and place the dish over a medium heat. Add the wine and stock and scrape up any meat residue. Bring to the boil and reduce by one third. To serve, slice beef and serve with the vegetables and warm gravy. Tips Suggested roasting times per 500g for: Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast. Cook at 200ºC. Rare 15- 20 min per 500g, Medium 20-25 min per 500g, Well done 25-30 min per 500g. Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
    [Show full text]
  • Sunday Lunch 12-2Pm /Dinner 5-7.30Pm Entrée
    Sunday Lunch 12-2pm /Dinner 5-7.30pm Entrée Soup of the day with warm sour dough 12 Oysters sourced daily served natural on ice with lemon cheek 19/34 Sautéed wild mushrooms on char grilled sour dough with watercress and shaved pecorino 18 Tagliatelle with Ragu of slow braised lamb shanks, roasted tomatoes and Parmesan 18/26 Baby beetroot and goat's cheese salad with toasted hazelnuts, wild rocket leaves, chive and hazelnut vinaigrette 18 Duck liver parfait with onion marmalade, pickles and brioche toast 20 Crisp fried baby calamari with romesco sauce, oregano and preserved lemon 18/26 Main Cook’s Garden Sunday ‘Roast of The Day’ and traditional accompaniments served with roasted vegetables and pan gravy 28 Salad of smoked salmon, watercress and French beans with green olives, soft poached free range egg and red wine dressing 22 Grilled ‘Fish of the Day’ with lemon mayonnaise and steamed green vegetables in olive oil and sea salt 28 Beer battered ‘Fish n Chips’ served with homemade tartare sauce and citrus 26 Char grilled grain fed fillet of beef with tomato and grain mustard relish, pan jus and shoestring chips 37 Slow roasted Duck Maryland with wombok and sesame salad, ginger and shallot dressing 34 Sides Warmed sourdough with extra virgin olive oil and balsamic 2 Marinated Kalamata Olives 5 Wild rocket leaves, red wine vinaigrette, shaved pecorino 8 Steamed green beans with extra virgin olive oil and sea salt 8 Shoestring chips 8 Kids (Under 12’s only) includes ice cream and soft drink 20 Pasta ‘Roast of the Day” Steak and chips Fish and chips Chicken schnitzel and chips AWARDED BY GOOD FOOD GUIDE 2012 Minimum credit card charge $15.
    [Show full text]
  • Allergen Menu Allergen Menu
    ALLERGEN MENU ALLERGEN MENU This guide lists what allergenic ingredients are contained in each of our dishes. The guide also shows whether or not each dish is suitable for vegetarian or vegan customers. We work closely with our suppliers and chefs to ensure that our information is correct. Therefore we ask that you inform your waiter before ordering if you have any specific dietary requirements. Our recipe information is frequently updated so please check each time you visit to ensure you have the most up to date information on our dishes. Whilst we take every care with your meal we cannot guarantee a 100% allergen free environment nor can we guarantee against the processes used by our suppliers or products as our dishes are prepared in areas where other allergens are present. ALLERGEN MENU AUTUMN 2019 CELERY P&P PLATES CEREALS CONTAINING GLUTEN MILK EGGS FISH CRUSTACEANS MOLLUSCS SOYBEANS PEANUTS NUTS MUSTARD SESAME SULPHUR DIOXIDE/ SULPHITES LUPIN FOR SUITABLE VEGETARIANS FOR SUITABLE VEGANS Bang Bang Cauliflower Yes BBQ Jack Fruit Bao Bun Yes - Wheat Yes Yes Yes Yes Butterfly King Prawns Yes - Wheat Yes Yes Ginger Beer Battered Chicken Yes - Wheat Yes Yes Gunpowder Potatoes Yes Yes Halloumi Fries Yes - Wheat Yes Yes Yes Yes Yes Yes Hummus Tostadas Yes - Wheat Yes Yes Yes Padron Peppers Yes Yes Salt & Vinegar Battered Fish Goujons Yes - Wheat & barley Yes Yes Yes Sticky BBQ Chicken Skewers Yes - Barley Yes Yes Yes Sticky Soy Braised Pork Bao Bun Yes - Wheat Yes Yes Yes SHARERS Chilli Beef Nachos Yes P&P Sharer Yes - Wheat & barley Yes Yes Yes Spicy Nachos Yes Yes Trio Of Fries Yes Yes Yes Veggie Sharer Yes - Wheat & barley Yes Yes Yes Yes Yes Yes Yes ALL FOOD IS PREPARED IN KITCHENS WHERE NUTS, GLUTEN AND OTHER ALLERGENS COULD BE PRESENT.
    [Show full text]
  • Chicken Soup for the Soul Sucking a Thumb’
    Comfort food is about dishes such as Nigel for mashed potato and includes such nursery Slater’s roast-chicken risotto, using the left- stalwarts as fishcakes and rice pudding, overs from Sunday lunch. A little meditative plus a divine chocolate fudge cake, which chopping of shallots, followed by 20 minutes ‘Serves 10. Or one with a broken heart’. of mindful stirring—accompanied, of course, There’s also a recipe for one of the most by a glass of the wine you’ve sloshed over soothing, restorative things there is to eat: the rice. The result, says Mr Slater in his chicken soup. book Real Food, is ‘as soothing as The inspiration for a bestselling series Chicken soup for the soul sucking a thumb’. of American self-help books, Chicken The secret is how these foods make Soup for the Soul, and known as ‘Jewish us feel, whether it’s the starchy penicillin’, recent studies have found the The rest of the world may laugh, but shepherd’s pie, steak-and-kidney pudding and embrace of rice, potatoes or pasta or the broth to contain anti-inflammatory and pleasurable hit of chocolate. On a physical antibacterial properties. As with the stirring treacle sponge remain on our menus like old friends, lifting spirits in times of need. level, they are uplifting. About 20 years of risotto or ricing of potatoes, it’s doubly Flora Watkins dives into the best of British comfort food ago, there was a book called Potatoes soothing—once in the making and again Not Prozac, which advised people with in the eating.
    [Show full text]
  • Con Club Sunday Roast
    SUNDAY ROAST MENU /////// AVAILABLE SUNDAY 12PM - 8PM //////// APPETISERS SUNDAY ROAST £14.50 All served with cauliflower cheese, car- Crackling pork £1 rots & swede, roast potatoes, Yorkshire Gordal olives £3 pudding, seasonal vegetables & red cabbage Serrano ham £4 Bread & balsamic oil £3 Beef, Lamb or Chicken Honey roasted sausages £4 MAINS STARTERS Panko beer battered cod served with hand cut chips, tartar sauce Soup of the day, bread & butter (V) £5 & Manchester caviar £13 Chicken, barley & vegetable broth, Roasted butternut squash & cous bread & butter £5 cous salad, tahini & lemon yoghurt dressing £11 Harissa-glazed chicken skewer, Add halloumi (V) £3 spicy mayonnaise & celeriac slaw £7 Add chicken £4 Add salmon £4 Wild mushroom arancini, celariac puree, seasonal leaves & truffle Salmon with crushed new potatoes, oil dressing £7 tenderstem broccoli, poached egg & bearnaise sauce £14 Serrano ham from the Berkel £8 Mixed-bean fabada with polenta chips, cavolo nero and a fried duck egg £12 KIDS MENU £5.50 All served with beans or peas Market fish of the day(See server) Bangers & mash FROM THE GRILL Fish & chips All our meats from the grill are well rested and served with lambs leaf Chicken goujons & chips lettuce, tomato & hand cut chips Steak & chips (+£1) Rosemary & thyme brushed lamb £16 Kids Sunday roast (+£1) steak 250g Arancini & salad Barnsley Chop 375g £18 Fat pork chop 350g £16 £18 SIDES £3 EACH Sirloin 250g Chicken fillet £13 Chips & sea salt Parmesan & truffle chips (+£1) Salmon fillet £15 Buttered new potatoes Tomahawk steak 1.5kg Kale (Allow 30 mins cooking time) Red cabbage Perfect for 2 people to share.
    [Show full text]
  • Every Sunday
    ROAST EVERY SUNDAY Please choose one: all are served with Yorkshire puddings, ADULTS £30 | KIDS £10 duck fat roast potatoes, vegetables & gravy Roast Longhorn Rib Eye, creamed horseradish WELCOME DRINK Blythburgh pork loin, Bellini crackling, Bramley apple sauce White peach, strawberry or raspberry with prosecco Roast Cotswolds corn-fed chicken, Bloody Mary sage & onion stuffing Vodka, tomato juice, Groucho spice mix Green Apple Ginger BUFFET Granadine, apple juice, ginger beer Dressed Cornish crab Sunday Punch Lindisfarne rock oysters, shallot dressing Martell VS, Peach liqueur, lemon juice, lemonade Scottish smoked salmon, soda bread, horseradish SPECIALS Atlantic prawns, spicy Marie Rose sauce Salt-baked cauliflower, Pheasant & pistachio terrine, sautéed girolle mushrooms, fresh truffle fruit bread, chutney and parmesan Broccoli, chilli, pine nut & anchovy salad Baked Cornish sea bream, saffron braised cocoa beans, samphire, lemon, Fennel salad, salted grapes, parsley dressing sweet mustard dressing Cos & kale Caesar, focaccia croutons, parmesan THE KIDS Shaved sand carrot, radish & kohlrabi, burnt lemon dressing Mini roast Scotch quail’s eggs, piccalilli Mini sliders, (beef or chicken) Cheese board, crackers, Muscat grapes Chicken nuggets, mashed potatoes DESSERT Penne pasta, tomato sauce Lemon & blueberry financiers Fish fingers, Caramel & espresso custard profiteroles mushy peas (or baked beans) Double chocolate brownie, fudge icing Thai salmon, rice noodles, broccoli Brillat savarin & nectarine cheesecake Vegetable crudités and hummus Osteen mango, lime and coconut Some dishes may contain nuts - please alert staff to any allergies you have. Prices inclusive of VAT at 20%. A discretionary service charge of 12.5% will be added to your bill..
    [Show full text]